Sauteed eggplant with tomato-garlic sauce
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Sauteed eggplant with tomato-garlic sauce
  Eggplant    Side dish    Turkish    Sauces    Vegetables  
Last updated 6/12/2012 1:02:41 AM. Recipe ID 26330. Report a problem with this recipe.
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      Title: Sauteed eggplant with tomato-garlic sauce
 Categories: Side dish, Turkish, Vegetables, Buffet
      Yield: 4 Servings
 
      1    Eggplant
           Salt
           Extra virgin olive oil
     10 oz Can tomatoes with liquid
      1    Chopped tomato
      1 tb Tomato paste
      2 tb Water
      2 ts Mashed garlic
      2 ts Vinegar
 
  Cut stem off eggplant.  Remove stips of skin with a vegetable peeler.
  Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread
  on a cookie sheet & sprinkle with lots of salt.  Put in a colander &
  set aside for 4 hours.
  
  Rinse well & drain.  Heat oil in skillet & fry eggplant slices over a
  high heat till they are golden brown on all sides.  Drain.
  
  Pour off all but 1 tb olive oil.  Mash tomatoes with a fork & put into
  skillet.  Simmer, stirring often, 5 to 10 minutes, until they form a
  thin sauce.  Blend in tomato paste & water.  Cook 1 minute.  Stir in
  garlic & vinegar & remove from heat.
  
  Arrange eggplant slices on a serving dish & pour over sauce.  Serve
  warm as part of a buffet.
  
  Ayla Esen Algar, "The Complete Book of Turkish Cooking"
 




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Recipe ID 26330 (Apr 03, 2005)

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